Fry Bread Taco Variations
Change the protein: Ground beef is popular for fry bread tacos but it’s not the only option. You can substitute another ground meat like lean ground turkey or chicken. Or, try making taco fry bread with slow-cooker chicken tinga or seafood, like crispy fried tilapia or grilled shrimp.
Make vegetarian fry bread tacos: For a vegetarian twist, omit the seasoned taco meat. Instead, opt for a combination of black beans and taco-seasoned roasted sweet potatoes (similar to the filling in these sweet potato and bean quesadillas).
Try dessert fry bread tacos: While taco fry bread is generally savory, you can transform it into a delectable dessert. Top each fry bread with a scoop of ice cream, then garnish the treat with fresh berries or peaches. Finish it with a drizzle of chocolate ganache or salted caramel sauce.
How to Store Fry Bread Tacos
This fry bread taco recipe is best enjoyed fresh from the fryer. If you have leftovers, store each component separately. Refrigerate the beef and toppings in individual food storage containers. The fry bread can get soggy when stored in the refrigerator, so we recommend freezing it.
How long do fry bread tacos last?
The beef and toppings will stay fresh for up to three days in the fridge. For the best taste and texture, the fry bread should be enjoyed just after making it, although it will last up to four days in the fridge.
Can you freeze the fry bread or taco fillings?
For longer storage, you may freeze fry bread and seasoned beef in separate containers for up to three months. Store the beef in a freezer-safe container, and wrap the fry bread in a layer of storage wrap and then a layer of heavy-duty aluminum foil. To enjoy, defrost the meat and the fry bread overnight in the fridge before reheating.
Another option for freezing bread is to freeze the uncooked dough. Divide and shape the dough into two round balls and wrap each one in storage wrap. Store it in a freezer bag. Thaw the dough overnight in the refrigerator, and then let it come to room temperature before shaping it into disks and frying.
Can you make fry bread tacos ahead of time?
You can cook the beef mixture ahead of time and reheat it just before serving the tacos. You may also chop and prep any desired toppings the day before. If you want to make the fry bread ahead of time, we recommend preparing and freezing the dough.
How do you reheat fry bread tacos?
Reheating taco fry bread is a breeze. Reheat the beef in a skillet on the stovetop over medium heat or in the microwave until heated through. To reheat the fry bread, wrap each piece in foil and warm it in a 375° oven for 10 to 15 minutes. Once warmed, open the foil and let the fry bread crisp up for about five minutes.
Fry Bread Taco Tips
How do you keep fry bread dough from drying out?
To prevent fry bread dough from drying out, store it in an airtight container with a lid or cover it tightly with storage wrap. Alternately, wrap it loosely with a damp paper towel to preserve moisture until you are ready to fry the bread dough.
How do you prevent oily fry bread?
Fry bread must be cooked in 350° oil for best taste and texture. If your fried bread tastes oily, the oil temperature was likely too low. (This same error often occurs when frying homemade doughnuts.)
Why is my fry bread raw in the middle?
If your fry bread is still doughy in the middle, it may have cooked in oil that was too hot. When the oil temperature is too high, the outside of the fry bread will appear perfectly golden while the center is still raw. Use an electric skillet with a built-in temperature setting or an instant-read thermometer to measure the oil’s temperature so you can deep fry at home with confidence.
What can you serve with fry bread tacos?
Serve the fry bread taco recipe with homemade guacamole and tortilla chips on the side, or make the meal more filling with a side of Spanish rice and a can of the best black beans. For a lighter option, serve the tacos with grilled corn on the cob or a bowl of our favorite summer corn salad.
Ingredients
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup hot water
1 pound lean ground beef (90% lean)
1/4 cup taco seasoning
1/2 cup water
Oil for frying
1/4 cup chopped lettuce
1/4 cup chopped tomato
1/4 cup salsa
1/4 cup sour cream
Directions
1
In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour.
2
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm.
3
Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle.
4
In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream.
Nutrition Facts
1 each: 407 calories, 11g fat (5g saturated fat), 66mg cholesterol, 1361mg sodium, 45g carbohydrate (2g sugars, 1g fiber), 27g protein.
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